Chicken wings Provençale

Chicken wings Provençale

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1kg chicken wings, tips removed
2 tablespoons olive oil
1 tablespoon butter
1 onion, finely chopped
2 garlic cloves, crushed
1 large green pepper, cored, seeded and cut in 2.5 cm pieces
125ml dry white wine
250ml chicken stock
425g tinned tomatoes
1 teaspoon tomato paste
2 teaspoons fresh marjoram, chopped
or 1/2 teaspoon dried marjoram
2 teaspoons fresh thyme, chopped
or 1/2 teaspoon dried thyme
1 bay leaf
12 black olives
parsley, chopped, to garnish

Method

  1. Halve wings at joints. Heat olive oil and butter in a frying pan and fry chicken wings over moderately high heat until golden brown. Remove and keep warm.
  2. Add onion, garlic and green pepper and cook until onion is softened. Add wine and reduce over high heat for 1 minute. Add chicken wings, stock, tomatoes and juice, tomato paste, marjoram, thyme and bay leaf. Bring to the boil, then lower heat and simmer, covered, for 15 minutes longer or until chicken wings are tender.
  3. Transfer chicken wings to heated serving platter. Reduce liquid over moderately high heat to about 250 ml, discard bay leaf, and pour over chicken wings. Garnish with chopped parsley.
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